Strawberry shortcake is a springtime staple that can hardly be improved upon, unless you can find a faster way to bake a shortcake. Enter: the one-bowl vanilla cake. Mixed in one bowl and baked in a sheet pan, this cake can be baked up from start to finish in less than an hour. Once baked, cut the cake into rounds, top with fresh strawberries and whipped cream, and boom — near-instant strawberry shortcakes for your you and your lucky family and friends!
Recipe by Kitchn.
Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Coat a 13x18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray; set aside.Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes.Pour the batter into the baking sheet. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes. Cool the cake on a wire rack while preparing the strawberries.
Make the strawberry filling: Place all the ingredients together in a large bowl and toss to combine. Set aside for 30 minutes at room temperature.
Use a 3-inch round cutter to cut the cooled cake into 24 rounds.
Make the whipped cream: Place all ingredients in a large bowl. Beat with an electric hand mixer on medium-high speed until stiff peaks form.
To assemble each shortcake, place 1 cake round on a plate. Top with a scoop of strawberries and a generous dollop of whipped cream. Finish with a second cake round.